Ginger Bread (Miss Alta Claycomb)
From The Monmouth Baptist ladies' cook book, 1907
Serves 5
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 84. The excerpt below is the record exactly as published.
GINGER BREAD. Miss Alta Claycomb. One cup molasses, one cup sugar, one-half cup but- ter, one cup milk, three eggs, two teaspoons soda, two teaspoons ginger, two teaspoons spices, four cups of flour. GINGER BREAD. Miss Alice Duer, Chicago. One cup sugar, one cup New Orleans molasses, one cup sour cream, one cup butter, four cups flour. 176 CAKES three eggs well beaten, one tablespoon ginger, one tablespoon soda, one lemon, grated rind and juice. GINGER BREAD. Mrs. Clara Burden. One cup molasses, one-half cup sugar, one teaspoon of cinnamon and cloves and two teaspoons of soda dissolyed in a cup of boiling water. Stir well and then put in one-half cup of melted butter, two and one-half cups of flour and lastly beat up an egg and stir in. GINGER BREAD. Mrs. Oscar Williams. One cup sugar, one cup molasses, one cup sour milk, one cup sour cream, three cups flour, two tea- spoons ginger, one teaspoon cinnamon, one heaping teaspoon soda dissolved in boiling water, add after the other ingredients have been thoroughly mixed. GINGER BREAD. Mrs. L. J. Menold, Princeton, 111. One cup N. O. molasses, one-half cup sugar, one- half cup butter or lard, small tablespoon soda in one cup boiling water, two and one-half cups flour, spice ; sprinkle sugar over top before putting in the oven. This took first premium at our fair. GOSSAMER GINGER BREAD. Mrs. H. B. Smith. One cup butter, two cups sugar (well beaten), one cup milk, one tablespoon ginger, three and two-thirds cups flour. Drop from one tablespoon on tin and spread with knife as thin as possible. Bake in well but not overheated oven. Use pans upside down, cut and re- move before it cools. Cut about four inches long by one and one-half wide. PLAIN GINGER BREAD. M. B. Sexton. Put one teaspoon soda and pinch salt in a cup, add five tablespoons hot water, four of melted shortening. CAKES 177 and fill the cup with molasses. Pour in a dish with one and one-fourth cups of flour and one heaping tea- spoon of ginger, add enough flour to make a stiff batter and spread in pan about one inch thick. Eat while warm. SOFT GINGER BREAD. Mrs. J. M. Holt. Half cup of sugar, one cup of molasses, half cup of butter, one teaspoon each of ginger, cinnamon and cloves, two teaspoons soda dissolved in one cup of boiling water, two and one-half cups of flour ; add two well beaten eggs the last thing before baking. GOLD CAKE. Mrs. E. A. Griffee, Enid, Okla. The yolks of eight eggs and one whole egg, one- half cup butter, one and one-half cups sugar, three- fourths cup milk, two cups flour, one teaspoon cream of tartar and soda or two of bakinp- powder.. GOLD CAKE. . Cream one cup sugar with one-half of butter, add two eggs well beaten and the yolks of four more, one- half cup milk, two and one-half flour, two teaspoons baking powder. Lemon. HICKORYNUT LOAF CAKE. One and one-half cups sugar, one-half cup butter
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